Cooking with skin on helps to retain the juices of the fish. I can honestly say that I've eaten salmon in many good restaurants, and it has never been as good as this recipe that I developed by trial and error.

Could fresh tuna be used in place of salmon Phil? Without any skin could it just be sealed in a hot pan to maintain the juices?

I've never tried it with tuna so I don't know if the result would be the same. I've tried it with and without the skin, and it's definitely better with. As it's so juicy, it slides off the skin very well - no sticking.

1. Fry the onion until it starts to soften
2. Add the finely chopped chile
3. Add the finely chopped garlic (if done earlier it gets bitter)
4. Add the cuitlacoche, mix with the other ingredients and cook until soft
5. A few minutes before the mix is ready, add the whole sprig of epazote and mix into the cuitlacoche.
6. Arrange the cuitlacoche mix evenly on pizza base.
7. Crumble the goat's cheese evenly on top
8. Sprinkle the grated cheese evenly on top.
9. Cook in oven until the base is cooked.

Break out the slow cooker...everything goes in, cook on high for 5-6 hours. Separate beef and broth, shred beef and serve on small baguettes or sandwich rolls. Put the broth into small bowls for dipping.

I used to make veggie burgers using the dried textured soy protein (carne de soya) you can find at all the naturalistas all over the country. Then I found out that something like 90% of the soy grown in North America is GMO so I stopped. But if anyone wants to use that--you would just hydrate it and make patties as in any of the follow three recipes.

If you do eat soy, here's a tofu one. I made this once and liked it--but out here in the hinterland, I don't have a reliable source for tofu. This is a great option if you are looking for something that is EGG free as well as meatless.

Let the tofu drain on paper towels for at least 30 minutes. Meanwhile brown the onions and garlic. Smash the drained tofu in a bowl adding the fried onions and garlic, cumin and bread crumbs. Add the soy sauce little by little until you get a texture that is not too wet. You can use a blender or mixer if you like. Refridgerate the paste for at least 20 minutes,
Wet your hands and form the patties. Fry in olive oil

Mix everything into a large bowl. Form into patties and fry (or these bake well too.)

Garbanzo patties!

We makes these almost once a week we love them so much. Sometimes as "meat"balls served like Mexican albondigas in a caldillo rojo. Sometimes as tortitas, and sometimes as burgers. Love the nutty taste.

Mix the garbanzos, cumin, parsley and onions in the blender until you get a smooth paste. (You may have to add a bit of water.) Beat an egg white until it gets stiff, then mix in the yolk, then mix in the garbanzo paste. Form into the size and shape you want, then cover in bread crumbs and fry.

I am making that veggie burger recipe tonight! It sounds good just reading it. Gave up red meat for Lent (not that much of a sacrifice, since I don't really care for it that much anyway) and really planning on going veggie completely within the next few months. Now, shrimp, that will be a little harder to give up.

Wash the Swiss chard very well to remove any sand and soil. Heat oil in large frying pan (cast iron pan if you have one). The amount depends on how much oil you like to cook with—anything from a few drops to several tablespoonfuls. Start frying the onion. Add the garlic shortly before adding the Swiss chard.
Meanwhile, cut the Swiss chard stems into about 1.5-cm long sections, and add them to the pan. Sauté, stirring frequently, for a few minutes, until the stems start to soften.
Meanwhile, cut the leaves into strips. Add them to the pan and continue stirring.
When the leaves are wilted and soft (it doesn’t take long), sprinkle a spoonful or two of oregano over top and continue to stir until mixed. Salt to taste. Sprinkle over a little bit of red wine vinegar (a couple teaspoons) and stir in. Serve sprinkled with bacon or faux bacon if you want.

I do something similar but use water to steam them instead of oil. The thing I also do is chop up the white stems and cook them for about 15 minutes first with alll the other ingredients and then add the leaves just for the last five minutes so that they don't wilt into mush.

Wash the Swiss chard very well to remove any sand and soil. Heat oil in large frying pan (cast iron pan if you have one). The amount depends on how much oil you like to cook with—anything from a few drops to several tablespoonfuls. Start frying the onion. Add the garlic shortly before adding the Swiss chard.
Meanwhile, cut the Swiss chard stems into about 1.5-cm long sections, and add them to the pan. Sauté, stirring frequently, for a few minutes, until the stems start to soften.
Meanwhile, cut the leaves into strips. Add them to the pan and continue stirring.
When the leaves are wilted and soft (it doesn’t take long), sprinkle a spoonful or two of oregano over top and continue to stir until mixed. Salt to taste. Sprinkle over a little bit of red wine vinegar (a couple teaspoons) and stir in. Serve sprinkled with bacon or faux bacon if you want.

Thanks for this one. I'm having a hard time finding recipes for greens that my kids'll eat. Hopefully this will do the trick.

I've found that with kids (my own or nieces and nephews) the key to greens is the size. I think they don't like the texture of chewing up a large leaf. I chop up spinach, chard (or kale when I can find it), as finely as I possibly can and they eat it. Often without even batting an eye. I think they think it's an herb or something that way.
Do you know Mexican sopa caldosa? It's the local kid staple--a kind to Mac N Cheese, something the local kids will always eat. I put finely chopeed acelgas in it. No kid has ever refused to eat it. You can do that with any soup.
We make pizza most Sundays and I put down the sauce then I put finely chopped spinach down on top of the sauce followed by the other ingrediates. The kids don't even know it's there.

I manage to hide a fair amount of acelga or spinach in baked pasta dishes for her, though she surprised me the other day when I served her a fresh spinach salad and she ate all the spinach leaves first! Being baby spinach leaves might have helped.

Last edited by Guy Courchesne on Tue Apr 10, 2012 3:56 pm; edited 1 time in total

This is a great thread! I have made two of the recipes so far (yogurt potatoes and veggie burgers) and both were very good. I served the veggie burgers with rajas (home-made and chipotle mayo, left out the piquin from the recipe because I didn't have any on hand).

Melee, kale is super easy to grown and very prolific. I am going to the US next month, will bring you some seeds if you want. Yeah, I know, I am a smuggler. I had some last year, but ran out of seeds, so didn't have any this year. I like the texture better than acelgas, and since I am growning it myself I know it is clean, unlike spinach, which I have a healthy of. (or would that be of which I have a healthy fear??).

We have a woman at the market from a little village upstream from our city, who we buy all our lettuce, spinach, from. We know they are watered with clean water. She also says she uses no chemical fertilizer, but we just have to trust her on that. She also grows broccoli and watercress seasonally, and picks wild quelites in season. So maybe I will share some kale seeds with her.